so i was at dinner with a britisher. she ordered a prawn and rocket pizza. when it came, she put ketchup on it. I have pics

Sweetcorn on pizza is gross and doesn't work at all IMO but I don't think that invalidates the existence of sweetcorn as a food

is "sweetcorn" somehow different from "corn"

do you live somewhere where it's known as "corn"

tinned sweetcorn kind of tastes of fake butter. I like it in small quantities with other things but not really on its own. Corn on the cob is different, yeah

I absolutely just mean "corn". Don't know how we got started on the sweetcorn thing.

sweet corn is corn

If sweet corn is corn why not call it corn?

DL otm btw. Off the cob all the way.

i didn't make the rules!

:)

Hey, 'sweetcorn' is Britishes for 'canned corn' and I'm going to stand with my fellow island-dwellers in saying it's vile, while fresh and lovely corn on the cob is amazing (especially with paprika butter).

what about frozen sweetcorn

Corn on the cob (known regionally as "pole corn", "cornstick", "sweet pole", "butter-pop" or "long maize")[citation needed] is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn.

or like if I made a soup or salad or whatever and put fresh corn in it I guarantee you that any British person I served it to would understand it to be sweetcorn

seems like plenty of americans itt were familiar with the word

yep xp, sweetcorn is basically all corn that is people food as opposed to like a feed crop

http://i.imgur.com/tPbxi8K.png

Corn on the cob is vile too though. :-o

I guess I've only ever heard people call it "corn" except for Minnesotans. It's not like there's other kinds of corn you just eat, is there?

not really - had this at a restaurant once: https://en.wikipedia.org/wiki/Peruvian_corn

i doubt the potential for ambiguity is high but next time someone says "corn" be sure and check "do you mean peruvian corn or sweet?"

Peruvian ceviche with that corn and cold sweet potato would be my frontrunner for last meal on earth, only thing that might come close is my aunt's pozole. Come to think of it I just love corn. Hooray for corn!

They make monster munch out of it too

Corn on the cob is vile too though. :-o

― Larry 'Leg' Smith (Tom D.), Monday, June 6, 2016 12:23 PM (12 minutes ago)

YOU LIE

thread makes me want a big buttery corn on the cob

"Corn" could also be popcorn or flour corn or barleycorn, if barleycorn is indeed an actual thing and not just a name for pubs? I quite liked canned sweetcorn anyway, but corn on the cob is better.

q for americans

https://img.buzzfeed.com/buzzfeed-static/static/enhanced/webdr05/2013/4/8/18/enhanced-buzz-12014-1365461764-2.jpg

I can't speak for the UK but in the US, I have a strong suspicion that serving someone popcorn after they have asked for "corn" would get you a lot of puzzled stares

Mexican style - Elote

http://sanchosmexican.com/wp-content/uploads/2015/07/corn-2-image.png

All corn is good, but fresh is much better, of course. And frozen corn beats canned corn.

I don't understand how anyone can find corn on the cob vile unless the only time they had it, someone pooped on their corn

so can an american explain creamed corn to me (that was the log lady img I posted just now that isn't showing up on my browser but it is on zing?)

https://s-media-cache-ak0.pinimg.com/736x/0e/d6/91/0ed69101789e81b54a2793da8d186c66.jpg

like this def seems like it would push the limits of the "all corn is good" theory

https://en.wikipedia.org/wiki/Creamed_corn

btw creamed spinach >>> creamed corn

that wikipedia article comes within inches of using the term "resultant paste"

yeah I mean creamed corn is not the best idea in the world

creamed spinach, esp if made with cream cheese, is delicious

https://en.wikipedia.org/wiki/Paste_(food)

Blenders, grinders, mortars and pestles, matates, and even chewing are used to reduce unprocessed food to a meal, powder, or when significant water is present in the original food, directly into a paste. If required, water, oil and other liquids are added to dry ingredients to make the paste. Often the resultant paste is fermented or cooked to increase its longevity. Often pastes are steamed, baked or enclosed in pastry or bread dough to make them ready for consumption.

we call it sweetpaste in the uk

tbh I would eat corn chowder so I should probably get off my high horse wrt gloopy corn mulch

I guess I've only ever heard people call it "corn" except for Minnesotans. It's not like there's other kinds of corn you just eat, is there?

I'm pretty certain all non-American ilxors know this shit and so do many American ilxors, but there are tens of millions of Americans who don't know this, so ftr:

British English has for centuries used "corn" as a generic term to denote all kinds of grain crops: wheat, barley, oats, millet, etc. When English colonists got to north america they quickly discovered that indian corn was by far the best and easiest grain crop to grow. It dominated American agriculture and diet to such an extent that in America the generic word "corn" soon became exclusively associated with indian corn, and then, by extension sweet corn. It lost its generic meaning here, but it still gets used generically in other English speaking countries.

Is that like how they call any kind of yarn "wool", even if it's 100% acrylic?

I've never heard anyone use "corn" in the generic sense in everyday life, but I work in a lab that does quality testing on cereal crops and sometimes the term corns will be used in place of grains/seeds eg "number of whole corns in [barley] sample". we do analyse maize but call it maize because science

Yeah I have no objections to using the word "maize" when necessary for precision.

wait hold up a second

"pole corn"?

yeah I mean creamed corn is not the best idea in the world

Depends on how fresh it is. Creamed was the only method for putting up the summer sweet corn* crop when I was growing up. Nowadays it seems like everybody has enough freezer space to put the ears up whole, on the cob, sometimes unshucked even.

2-3 times per summer we'd have so much corn coming in that we'd have fresh creamed corn on biscuits instead of gravy.

* As opposed to field corn, which was dried and went to feed livestock.

The fading away of "corn" as a generic term for grain seems inevitable atm, because of the global influence of American films and television and the global popularity of maize as a food crop.

http://cdn.firstwefeast.com/assets/2015/07/cream-corn-potato-pizza.jpg

"Managing partner Hillary Barq and chef Nick Vella took over in June and have maintained the restaurant's focus on Sicilian-influenced dishes" in a casual setting at this spot, sandwiched between stunners Herbsaint and Marcello's. While appetizers can tend toward the bland or unbalanced, stick with the pastas—especially the squid ink linguine—and the best bet of all, the wood fired pizzas:

A standout Parmesan creamed corn and shrimp version sounds strange at first but is a showstopper. The buttery corn topping tastes like a bisque but is thicker; crispy, salty slices of speck add deep fatty flavor, which is balanced by heaps of fresh arugula.

just to bring us full circle

wait hold up a second

"pole corn"?

― STOP KILLING ANIMALS, THEY'RE MINT (DJP), Monday, June 6, 2016 2:18 PM (11 minutes ago) Bookmark Flag Post Permalink

We call it corn on the pole.

I've tried several different variants of "stripper corn" joke and none of them have really worked ;_;

hominy hominy hominy